The Mothership descended for a visit yesterday and I’d been meaning to try this recipe from Epicurious for ages.
I made it just as outlined, so won’t replicate it here, but instead of serving with lettuce and herbs, made a cucumber, herb and peanut salad. (Confession time: For the carbs, I made two packs of ramen noodles because we all love them.)
Cucumber and peanut salad
Serves 2-3 as a side
Cooking time: 15 minutes
- 1 cucumber
- 2 cups of crisp lettuce (I used one Little Gem), shredded
- 1 generous cup of herbs (I used coriander with a few sprigs of mint; basil or thai basil would also work)
- Half a cup of peanuts
Halve the cucumber lengthways. Scoop out the seeds with a teaspoon and discard. Chop the cucumber into little half moons, about half a centimetre thick.
Shred the lettuce.
Chop the herbs roughly.
Take the peanuts and crush them roughly. (I like to put them in the middle of a clean tea towel, fold it over, then bash them with a rolling pin. It’s extremely satisfying and tends to end up with slightly more uniform pieces. Obviously, a pestle and mortar would also work well.)
This quantity made a *very* generous lunch for three, but thankfully Ted was one of us, so could help us finish it and tragedy was averted. If I were making this for dinner (which I shall), it’d do the two of us plus enough for at least one lunch, if I can pack away the patties before he finds and devours them all.
It’s delicious, quick and easy. Definitely a make-again.
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